Head Chef

Head Chef

Steeped in tradition and infused with timeless Texas charm, The Menger Hotel seamlessly blends historic grandeur with modern comfort. Its beautifully preserved architecture and elegant interiors echo over 160 years of storied heritage. Located just steps from the Alamo, this Historic Hotels of America landmark stands as a true Texas icon.

As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority.

We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively.

Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

About the Role

The Head Chef is responsible for overseeing all culinary operations within the establishment, ensuring the delivery of exceptional fine dining experiences. This role involves designing and implementing innovative menu plans that balance creativity, quality, and cost-efficiency. The Head Chef leads and mentors the kitchen team, fostering a collaborative and high-performance environment while maintaining strict sanitation and safety standards. Managing food production processes and controlling food costs are critical to sustaining profitability and operational excellence. Ultimately, the Head Chef drives the culinary vision and operational success, elevating the restaurant's reputation and customer satisfaction across all service periods.

Minimum Qualifications

• Proven experience as a Head Chef or Lead Chef in a fine dining or upscale restaurant setting.
• Strong knowledge of menu planning, food production, and kitchen management.
• Demonstrated ability to manage food costs and maintain budgetary controls.
• Comprehensive understanding of sanitation and food safety regulations.
• Excellent leadership and team management skills.

Preferred Qualifications

• Culinary degree or equivalent professional certification.
• Experience with modern culinary techniques and international cuisines.
• Proficiency in kitchen management software and inventory systems.
• Previous experience working in multiple high-volume fine dining establishments.
• Strong business acumen related to restaurant operations and guest service.

Responsibilities

• Develop and execute seasonal and innovative menu plans that align with the restaurant's fine dining concept.
• Lead, train, and supervise kitchen staff to ensure consistent food quality and adherence to culinary standards.
• Manage food production schedules to optimize efficiency and maintain high standards of presentation and taste.
• Monitor and control food costs, inventory, and waste to maximize profitability without compromising quality.
• Ensure compliance with all sanitation, health, and safety regulations within the kitchen environment.
• Collaborate with management and front-of-house teams to coordinate service and enhance guest experiences.
• Continuously evaluate kitchen operations and implement improvements to streamline workflows and elevate standards.

The required skills such as Head Chef leadership, menu planning, and food production are applied daily to create exceptional dining experiences while managing kitchen operations efficiently. Fine dining expertise ensures that every dish meets high culinary standards and presentation expectations. Sanitation knowledge is critical to maintaining a safe and hygienic kitchen environment, protecting both staff and guests. Leadership skills are essential for motivating and guiding the kitchen team to perform cohesively under pressure. Additionally, managing food costs requires analytical skills to balance quality with budget constraints, ensuring the restaurant's financial health.